Description
Nothing like a stellar Kenya, many think they are the all stars of Africa and to some extent, we believe it as well! The organization and structure of their coffee farmers and processors allow them to produce amazing product time and time again.
I have always had a fascination with Kirinyaga coffees since I was a kid. Growing up, my dad’s favorite coffee was a local roaster with “Golden Kirinyaga” beans. It was the first fathers day present I actually purchased myself for him. Once i started drinking coffee, the tastes became the reason for my fascination. Nothing else tastes like a Kenya, especially a lovely Kirinyaga. I recently had the pleasure of traveling to Kenya and it has brought the whole picture together on why they stand out so much. Kirinyaga itself is crazy lush, tons of shade for the coffee, getting pretty close to Mt Kenya it is at a bit higher altitude, the perfect spot for coffee. Many of the other regions are much more arid. The farmer co-ops in Kirinyaga are very tight nit and well organized, every small holder works with agronomists, and education is promoted and pushed on everyone across the board. They maintain aggregate nurseries for the small holders and some of the most advanced processing centers I have ever seen.
Kiamugumo coffee factory is part of the New Ngariama Farmer’s Cooperative Society. Current membership stands at 1,500. Kiamugumo factory is situated at Ngariama location, Nyangeni sub-location Kirinyaga County. The factory treats all water in soak pits to ensure no contaminates run into the local waterways, which are a source for drinking water.
Kirinyaga county is one of the smallest and yet best known of these central counties, next to its neighbor, Nyeri. Year after year Kirinyaga coffees are beloved for their ripe fruit-forward profiles, many reminiscent of berry jam, mandarin, and lemongrass.
Tasting Notes:
A shining example of Kenya coffee. Good from light to dark, but keep it light to see this top lot shine. Bright and complex at lighter roasts but super clean and balanced. Somewhat fruity with a bit higher acidity promoting the citric, floral and red fruit tones. The jazzy lighter tones pull balance with spice, nutty, caramel, and chocolate like tastes. Medium roasts get a bit less extreme and smoother, not as citric, building a bigger bodied darker tone. If you don’t like higher acidity, this is where to start with your roasts. Darker roasts have there place, but will kills some of what separates this cup from “average” Kenya. Strong and semi-sweet, think bakers chocolate with herbal accents. A little smoky and roasty but presents nicely for a more exotic dark roast.
Roasting Notes:
Good at almost every roast but be aware, it is a strong featured cup, Kenyans are known for their potency. Lighter roasts will be acidic, dark roasts very full bodied with potent chocolaty spice and herbal. Most will want to start at a medium roast and go lighter or darker per personal taste. This is a good candidate to slow down the roast a bit (especially at the lighter roasts), mute up a little of the acidity and build greater flavor depth. If packing too much of a punch, try brewing it a little weaker. A longer setup time also helps mellow it a bit.
More Green Coffee Bean Information:
Guide to coffee processing methods
Guide to coffee varieties/cultivars
Guide to coffee regions
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